Got Milk?
Cookies are the perfect accompaniment to a cold glass of milk. Bake a batch this holiday season and share with family, neighbors or at a cookie swap. We promise they won’t last long.
Happy du...
These cookies are for anyone who loves molasses and is looking for a great cookie to bake this holiday season. Testers had to be convinced that they were gluten-free! Turbinado sugar adds extra crunch, but isn’t necessary if you don’t have some on hand. Try some buttercream in the middle of two for an irresistible sandwich cookie. Bet you can’t eat just one!
Ingredients
- ½ cup butter, room temperature
- ½ cup molasses
- 1 cup brown sugar, packed
- 2 eggs
- 1 teaspoon baking powder
- 1½ teaspoons ground dried ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup gluten-free flour blend (tester used Pamela’s Artisan flour blend)
- 1 cup brown rice flour
- ½ cup turbinado sugar, optional
Instructions
Yield: About 2½ dozen
In a medium bowl, cream the butter, molasses and brown sugar for 3–5 minutes. Add the eggs and beat again.
In a second bowl, mix the baking powder, ginger, cinnamon, cloves, salt and both flours. Add this to the wet ingredient mixture and blend well. Chill for 3–4 hours or overnight.
Preheat oven to 375°. Prepare a baking sheet with parchment paper. Use a cookie scoop or spoon to roll into 1½- to 2-inch balls and roll in turbinado sugar. Bake 6 at a time on prepared baking sheet (these do spread). Bake for 9–11 minutes. Allow to cool for 5 minutes on the pan, then move to cooling racks. Eat within 1–2 days or store in the freezer.
Related Stories & Recipes
Baked Cranberries with Cider and Ginger
This is a savory, tart change from traditional cranberry sauce. Add more maple syrup if you prefer a sweeter sauce. It keeps well in the refrigerator and can be made the day before the big celebration...
